2 hours 10 minutes
This festively retro red jello salad comes together with sweet raspberry gelatin, lots of cranberries, oranges, and some walnuts and celery for a little crunch.
‣ 2 cup water, divided ‣ 1 teaspoon unflavored gelatin, 1 pkg ‣ 3.4 ounce raspberry jello, 1 pkg ‣ 3 cup cranberries, fresh or thawed, divided ‣ 2 medium apples, chopped ‣ 1 medium navel orange, peeled, wedges separated and seeds removed ‣ 1 cup granulated sugar ‣ 1/2 cup walnuts, chopped ‣ 1/2 cup celery, finely chopped
In a large bowl, add a small amount of water and sprinkle the gelatin on top. Give it a minute or two to bloom.
Pour boiling water and the raspberry jello mix into the bowl, then whisk well, until the raspberry jello dissolves. Pour in some cold water, then whisk again. Place the bowl in the refrigerator so the jello mixture can chill.
While the jello chills, toss some cranberries, orange slices, and apples into a food processor. Pulse the fruits a few times until chopped (but not too much!)
Take the jello mixture out of the refrigerator, then toss the following ingredients in the bowl: the chopped fruit, a few more cranberries, walnuts, celery, and sugar. Mix well.
Spray a bundt cake pan generously with cooking spray, then pour the jello mixture inside. Use a spatula to smooth out the top so there aren’t any large pieces of fruit or walnuts protruding. Once done, chill until set.